These Easy Keto Biscuits are my go-to when I want something warm, cheesy, and comforting without loading up on carbs. Made with a blend of almond and coconut flour, they come out tender and buttery every time. Whether I’m serving them alongside soup, adding them to a brunch spread, or just enjoying one with a pat of butter, they always hit the spot.

Why You’ll Love This Recipe

I love these biscuits because they’re quick to make and satisfy my craving for bread in a low-carb way. The mix of garlic, cheese, and a soft, fluffy center makes them taste indulgent without feeling heavy. They’re perfect for keto and gluten-free lifestyles, and they freeze well too—so I always have a few on hand. Keto Biscuits

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup coconut flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup shredded Cheddar cheese, divided
3 large egg whites
2 large eggs
3/4 cup sour cream or Greek yogurt
1/4 cup butter, melted

directions

I preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, I whisk together the coconut flour, almond flour, baking powder, garlic powder, and salt. Then I stir in 1/2 cup of the shredded Cheddar cheese.

Next, I add the egg whites, eggs, sour cream (or Greek yogurt), and melted butter. I stir everything together until the dough is smooth and fully combined.

Using a spoon or scoop, I drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them out evenly. I aim for about 10 to 12 biscuits total.

I sprinkle the remaining 1/4 cup of Cheddar cheese over the tops of the biscuits.

I bake them for 20 to 23 minutes, until the tops are golden, the centers are set, and the cheese is melted. Then I let them cool on the pan for a few minutes before serving.

Servings and timing

Servings: 10 biscuits
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Sometimes I mix in chopped herbs like chives or rosemary for a fresh flavor. I’ve also swapped the Cheddar for mozzarella or pepper jack for a spicier kick. When I want a breakfast version, I add cooked chicken sausage to the dough before baking.

storage/reheating

I store leftover biscuits in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 300°F for 5–7 minutes or warm them gently in the microwave for 20–30 seconds. They also freeze well—I just wrap them tightly and reheat from frozen when I need a quick side or snack.

FAQs

Can I use only almond flour or only coconut flour?

These biscuits rely on the blend for the best texture. Coconut flour is more absorbent, so using only one flour would change the ratios and texture significantly.

Are these biscuits gluten-free?

Yes, all the ingredients are naturally gluten-free. I always double-check my baking powder and other packaged ingredients to be sure.

Can I use yogurt instead of sour cream?

Absolutely. I’ve used plain Greek yogurt many times and the result is just as soft and flavorful.

How do I keep the biscuits from being dry?

I don’t overbake them, and I make sure to use full-fat dairy and eggs. Letting them rest for a few minutes after baking also helps lock in moisture.

Can I make these dairy-free?

I haven’t tried a dairy-free version, but using plant-based butter, dairy-free cheese, and coconut yogurt may work. The texture might vary slightly.

Can I make them ahead of time?

Yes, I make a batch ahead and store them in the fridge or freezer. They reheat well and are great for meal prep.

Do I need to beat the egg whites separately?

No, I just add them directly to the bowl. These biscuits are meant to be easy and don’t require whipping the whites.

What kind of cheese works best?

Cheddar adds a bold, savory flavor, but I also enjoy them with mozzarella for a milder taste or pepper jack for spice.

Can I make mini biscuits?

Yes, I make smaller portions using a teaspoon scoop for bite-sized biscuits. They bake a bit faster, usually in about 15–18 minutes.

Do they taste like coconut?

Not noticeably. The garlic and cheese balance out any coconut flavor. If I’m very sensitive to coconut, I use a bit more almond flour and less coconut flour, adjusting the liquid slightly.

Conclusion

These Easy Keto Biscuits are one of my favorite low-carb sides. They’re fluffy, flavorful, and come together fast with ingredients I usually have on hand. Whether I’m pairing them with dinner or enjoying one warm for breakfast, they never disappoint.

Jessica